Effect of sodium chlorid treatment on flavor adsorption and structure of cultured large yellow croaker myofibrillar protein

doi:10.13995/j.cnki.11-1802/ts.025694

HU Yuanhui, LYU Chunxia, LIAO Huiqi, LU Yibei, LEI Yesi, ZHANG Huien, CAO Shaoqian, YANG Hua

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (14) : 202-209.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (14) : 202-209. DOI: 10.13995/j.cnki.11-1802/ts.025694

Effect of sodium chlorid treatment on flavor adsorption and structure of cultured large yellow croaker myofibrillar protein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(14): 202-209 https://doi.org/10.13995/j.cnki.11-1802/ts.025694

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Received	Revised	Published
2020-09-21	2020-12-07	2021-07-25
Issue Date
2021-08-20

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